The story
Daniel Werner leads the kitchen at Oak 107 in Vienna, where the team treats classic barbecue as both craft and daily practice. The center of the operation is a handcrafted smoker built in Dallas, Texas, which burns oak wood held precisely at one hundred seven degrees Celsius. This equipment allows the cooks to shift between low and slow methods and short bursts of intense heat. Every protein receives careful monitoring to extract its full potential.
Cuts travel directly from local butchers to the plates, arriving rare, medium, or well done according to exact guest preference. The kitchen frequently finishes steaks by resting them inside the smoker while basting them with melted wagyu fat and nut butter. Premium selections include rib eye, brisket, and Japanese kobe or miyazaki varieties alongside black angus. This commitment to fire and precision earned a 15.5 rating from Gault&Millau, which highlights how the smoke layers transform each portion.
The dining room maintains an urban and relaxed atmosphere while keeping the culinary standards strictly serious. Johannes oversees the beverage program, curating a wine list that features Austrian vintages and bottles from major international regions. Guests can visit the counter for an aperitif or pair their meal with carefully selected craft beers. Natural wines sit comfortably alongside traditional labels on this rotating selection.
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Vienna has many steakhouses – but hardly any like Oak 107. Here, the grill is celebrated on a “next level”: smoking, grilling, marinating, glazing – fire reigns. The beef selection is simply sensational: from juicy rib-eye to buttery-tender brisket, from Kobe, Wagyu, and Miyazaki (absolutely incredible) to Black Angus, cooked exactly to your preference and enveloped in that essential aromatic smokiness that delivers the pure bliss only a grill can trigger. The steaks are grilled with melted Wagyu fat, rested in the smoker, and basted with nut butter. The vibe of the place? Urban, relaxed, with serious cuisine. The sides aren’t mere afterthoughts; they’re nominated here for best supporting roles: bone marrow whiskey BBQ sauce, habanero peach, chorizo mashed potatoes, coleslaw. Paired with craft beer or natural wines – bold and entertaining. Anyone looking for top-tier meat in Vienna will be thoroughly satisfied at Oak 107. Well done! Address: Mariahilfer Straße 47, 1060 Vienna, Austria | Contact: reservations@oak-107.at | https://www.oak-107.at/
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